Quesos de Cabrales con Membrillo y Nueces (Asturian Blue Cheese Plate)

Remove the Cabrales blue cheese from the refrigerator 15 minutes prior to serving to allow it to soften slightly and release its earthy, pungent aroma.

Using a sharp knife, cut a clean, rustic wedge of the blue cheese and place it on one side of a small slate or wooden board.

Slice the membrillo (quince paste) into a precise, thin rectangular slab; its deep garnet color should contrast beautifully with the creamy, veined paste of the cheese.

Arrange the whole grain cracker alongside, providing a neutral, crunchy vehicle for the pairing.

Gently crack the walnuts by hand into smaller pieces and scatter them over the board for texture.

Serve immediately, perhaps with a small glass of sidra (Asturian cider) if available, to cut through the richness of the cheese with a bright, crisp acidity.